Coffee pound cake

Name: Coffee pound cake
Prep time: 40 min
Cook time: 65 min
Total time: 105 min
Yield: 6
Ingredients: Coffee (from moka pot, long) 12.3 oz; Type 00 flour 3 ¼ cups; Sunflower seed oil ½ cup; Sugar 1 ¼ cup; Baking powder 4 tsp; Dark chocolate 5.3 oz; Powdered sugar 1 cup; Coffee (from the moka pot, long) 0.9 oz; Coffee beans to taste

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816

Calories per serving

Energy Kcal 816
Carbohydrates g 137.2
of which sugars g 86.5
Protein g 9.1
Fats g 25.7
of which saturated fat g 7.09
Fiber g 2.2
Sodium mg 14

Vegetarian

Difficulty: Easy
Prep time: 40 min
Cook time: 1 h 5 min
Serving: 6
Cost: Low

PRESENTATION

Coffee loaf cake? Oh, it brings a slice of Northern Italy right to your kitchen. You know, in this region, folks get super creative with coffee. Really. It's not just about sipping—it’s about adding it to all sorts of dishes. The classic coffee loaf cake shows off just how much Italians love turning their favorite flavors into something you can slice up and share. It’s really, really good. With a strong shot of moka pot espresso, this cake gets a deep, rich taste that goes great with bits of dark chocolate. So... So tasty. Each slice turns out moist and tender, with just enough sweet coffee flavor to boost your breakfast or snack time. No eggs here, which makes it softer and almost melt-in-your-mouth. And the glaze? It’s shiny and makes it feel a little more special, like the cakes you’d find in a cozy Northern Italian café.

Chocolate and coffee together—classic combo, right? This coffee cake recipe brings it to life in a simple, satisfying way. Folks in places like Lombardy and Piedmont love baking cakes like this, especially for mornings when you want a treat with your coffee, or maybe just something to nibble in the afternoon. The espresso soaks into the batter, making each bite rich and decadent, but not too heavy. And here's the thing, in Northern Italy, coffee isn’t just for sweets. Nope! People add it to savory recipes like risotto with a touch of Grana Padano cheese, just to show how flexible this ingredient can be.

But when it comes to a moist coffee cake, the focus is all about comfort and that warm, familiar flavor. Some home bakers might toss in a handful of nuts or a sprinkle of sugar on top for a bit of crunch. And look, no matter how you slice it, a piece of this coffee loaf cake makes any day feel a little brighter. It's a simple loaf cake—comforting and really, really tasty—that gives you that familiar taste everyone loves. For real.

INGREDIENTS

816

Calories per serving

Ingredients for a 10x4.5 inches and 2.75 inches high pan: Coffee 12.3 oz (350 g) - (from moka pot, long); Type 00 flour 3 ¼ cups (400 g); Sunflower seed oil ½ cup (100 g); Sugar 1 ¼ cup (250 g); Baking powder 4 tsp (16 g); Dark chocolate 5.3 oz (150 g)

For glazing and garnishing: Powdered sugar 1 cup (160 g); Coffee 0.9 oz (25 g) - (from the moka pot, long); Coffee beans to taste

Preparation

How to prepare Coffee pound cake

To make the coffee pound cake, brew a long coffee with the moka (prepare a total of 13 oz to use both for the batter and the topping), and let it cool slightly. Take a large bowl and pour in the flour 1, instant baking powder 2, and sugar 3.

Incorporate the seed oil 4 and 12 oz of cooled coffee 5, mix the mixture with a hand whisk until it becomes homogeneous 6.

Coarsely chop the dark chocolate 7, then add it to the mixture and stir one last time to incorporate 8. Butter and flour a pound cake pan measuring 10x4.5 inches and 2.75 inches high, pour the mixture inside 9.

Gently level the surface with a dough scraper or spatula 10 and bake in a preheated static oven at 374°F for 20 minutes. After this time, lower the temperature to 320°F and continue baking for another 45 minutes. Remove the coffee pound cake from the oven and let it cool slightly 11, then remove it from the mold and let it cool completely. Meanwhile, prepare the coffee glaze: in a bowl, pour the powdered sugar and the remaining 1 oz of coffee 12.

Mix with the whisk to achieve a smooth and fluid sauce 13. Unmold the pound cake onto a plate, cover it with the glaze 14, and decorate with coffee beans. Wait for the glaze to solidify, then serve the coffee pound cake 15.

Storage

The coffee pound cake can be stored for about 4 days at room temperature, under a glass dome.

You can freeze it after baking and completely cooling it, without glaze.

Tip

The glaze will give a nice touch of sweetness to your coffee pound cake, so you may choose to omit it and simply garnish with powdered sugar.

If you only have instant coffee, just dilute the preferred amount in hot water, with the water amount equivalent to the weight of the moka coffee.

For the translation of some texts, artificial intelligence tools may have been used.

Coffee pound cake

PRESENTATION

INGREDIENTS

How to prepare Coffee pound cake

Storage

Tip

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